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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-22-2008, 11:30 AM   #1
CROSSCZEK
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Default How do I season my new offset?

Hi guys,
The build isn't complete yet, but when it is, how should I season it?
It'll be a reverse flow offset. I was planing on getting a good fire going in the fire box, then spraying the inside of he cooking chamber with vegetable oil and letting it smoke for coupe of hours. Pretty much like seasoning my cast iron pans/dutch ovens.

Should I try and season below the baffle, too? I think I'd risk blowing my eyebrows off if I tried to spray a mist of cooking oil under the baffle while there was a fire in the fire box. So, I was going to leave it alone.

Any advice?

-Scott
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Old 09-22-2008, 11:53 AM   #2
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My $.02 would be to take a hudson sprayer, fill it with veggie oil. SOAK the inside, fire it up and let it run a couple hours. (Assuming you have no lard to rub it with).
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Old 09-22-2008, 11:59 AM   #3
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Yep, put the lard or veggie oil on before lighting the fire.
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Old 09-22-2008, 12:36 PM   #4
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I seasoned my offset reverse-flow using these guidelines from Lang:

Lang BBQ Smoker Cooker Firing, Cleaning and Seasoning Instructions
1.First time to season: spray cooking area with vegetable oil or PAM (walls, doors, grates, etc.) Every thing inside the cooker. After you have started your cooker, (pre cook in it by letting the oil sizzle and sear and pre grill for about 35 to 45 minutes or longer and then do the spray misting with water as follows.)

2.Build fire: use 4-5 pieces of split, dried hardwood (soda can diameter), leaving all doors and vents/dampers wide open initially, (also brass valve at bottom wide open with gallon bucket underneath)

3.Light fire with kindling, (charcoal, fat lightered, Wesson oil soaked paper towel, etc.) or a propane brush burner; get a large fire going and wait until black smoke bellows out; then close cooker door to "propped open" (i.e. over closed latch). When flames come out of the fire box, close fire box door to "propped open" position (i.e. over closed latch).

4. When temperature gauge reaches about 300 degrees Fahrenheit, open cooker door and spray/mist water inside on all surfaces. (This is the steaming process). Then, let fire re-heat to 300 degrees Fahrenheit again and repeat spray/mist process. Steam cleaning inside entire cooking area. Then, add a large piece or two of split wood, close chimney damper to 45 degrees and fire box vents to almost closed, and let cooker "smoke cure" which creates a hardwood smoke glaze.

5.Oiling process is only done initially. The firing mode (i.e. doors open, etc.) is done every time you fire up. The steam cleaning should be done after each cook or before, by getting the grill hot to create steam.

6.Remember: Great food comes from a clean grill; that is where the consistency comes in.

Other Information Before each cooking, after grill is hot, spray a little water inside to clean off any dust and if you have not cleaned your cooker from the last cooking, do so now. (If you clean your grill after each cooking, It's A Snap.)
Heat is what does the cooking; the smoke does the flavoring.

Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.
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Old 09-22-2008, 02:45 PM   #5
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Exactly the info I was looking for. Thanks guys!
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Old 09-22-2008, 03:38 PM   #6
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Quote:
Originally Posted by Rightstuff View Post

6.Remember: Great food comes from a clean grill; that is where the consistency comes in.


Things you will need:
Stainless steel version of a wire brush for use of cleaning cooking racks and a scraping tool for scraping down drip pan.
Arthur Bryants old place would argue item 6. Ever seen theirs? Ewww. Good though!

I never ever never ever never use a wire brush. Use a pressure sprayer or the car wash. I've seen a lady get a piece of wire in her mouth from a competitors vending rig. Not me brother!
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Old 09-22-2008, 03:46 PM   #7
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On the subject of cleaning - I got one of those black heavy duty tubs you use to mix motar in at Home depot.... pour in some purple stuff add water and let em sit then hose off. Mostly I dont have too much trouble... just a wash will do... but at times when there's caked on stuff this works well.

In addition to the great seasoning tips here... I have one thing to say...

CHICKENS!

Some of you will know what I speak of and its relation to seasoning a pit.
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Old 09-22-2008, 03:49 PM   #8
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[quote=barbefunkoramaque;743613]On the subject of cleaning - I got one of those black heavy duty tubs you use to mix motar in at Home depot.... quote]

For the life of me, I can't find a tub that will hold all 12 of my fec500 racks. HELP!
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Old 09-22-2008, 03:50 PM   #9
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Did I say 12, meant 15.
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Old 09-22-2008, 05:17 PM   #10
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I would just spray everything down inside with veggie oil and then fire her up. As for the firebox and outside, I prefer to use crisco as it is not sticky when you are done. After 3 years, my firebox looks like this:

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Old 09-22-2008, 05:45 PM   #11
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[quote=jbrink01;743616]
Quote:
Originally Posted by barbefunkoramaque View Post
On the subject of cleaning - I got one of those black heavy duty tubs you use to mix motar in at Home depot.... quote]

For the life of me, I can't find a tub that will hold all 12 of my fec500 racks. HELP!
Not sure what spirit the comment was posed but if your serious the FEC has 15 42" shelves. My Smoker originally had 8 9X55 Inch shelves made with angle iron so they were HUGE and heavy.

Sterling make them but they are pricey this size. Note the measurements below.

The Sterling-Lite mixing box is easy to clean out and offers the lightweight no rust alternative to steel boxes.
Special linear polyethylene compound offers high strength and low temperature impact resistance.Rotational molded for uniform thickness and less molecular stress.
* Made only in black plastic
* 10cu. feet capacity
* 58" x 31" 12" deep
Item: MB-9P
They make a 50 Inch I think.

They way your 15 shelves are made they don't take up much space at all.
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Old 09-22-2008, 05:48 PM   #12
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When cleaning after a cook I use the steam cleaning method of heating it up to about 400 and spraying it down inside with garden hose doing this 3 thimes and you have very little to clean off at end. And it comes off very easy then I let it get hot again to dry out pores and spray it down with veg oil. Looks like the inside of a well seasoned duthch oven.
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Old 09-23-2008, 08:11 AM   #13
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I have been to Arthur Bryants...great Q and certainly has an atmosphere all it's own!
I'm pretty fond of my cast iron cookware, and it sounds like to me that this is good cast iron common sense - for the initial seasoning and the cleanings that follow, keep it black and shiny.
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Old 09-23-2008, 12:23 PM   #14
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Quote:
Originally Posted by jbrink01 View Post
My $.02 would be to take a hudson sprayer, fill it with veggie oil. SOAK the inside, fire it up and let it run a couple hours. (Assuming you have no lard to rub it with).

What he said. The only thing I would add is to clean the inside and grates thoroughly with something that will cut oil and grease (no petro-chemicals). I did mine with some environmental friendly green stuff I found at Home Depot. It worked well. You'd be supprised at what comes off of the fresh steel and you'll need lots of rags. Then coat with Lard and cure.
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Old 09-24-2008, 09:05 AM   #15
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So it works to rub lard on the outside instead of painting. How long does that last?
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